Vegan Kiwi Vanilla Protein Mousse
Lay out all ingredients on your table.
Combine in a bowl 15g of 15g of STRIPPD Vegan Lean Protein Powder Vanilla, 400g of soy yogurt, 1 tablespoon of psyllium husk and some fresh vanilla.
Stir until mixed well.
Put in fridge and let it chill for 4-5 h. Due to the psyllium husk your soy yoghurt turns into a very thick and solid consistency.
Take it out of the fridge and add water/milk until creamy.
Put the half of the yoghurt into a separate bowl, add wheatgrass and stir well.
Layer in two small or one big jar.
Add toppings like fruits, popped quinoa or anything you like. Enjoy!